From Lab to Table: Food Safety Regulations for Cell-Cultured Meat in the European Union and Singapore - Implications for Vietnam

Abstract

Abstract Confronting the challenges of food safety, environmental impact, and ethical issues in conventional meat production, scientists have pioneered “cell-cultured meat” as an innovative alternative. However, this novel approach brings its own food safety concerns. Globally, there is a varied response to the manufacturing and marketing of “cell-cultured meat”, mirrored in differing legislative measures to assure its hygiene and safety. Within this context, the article will analyze three primary concerns: (i) defining the legal concept of “cell-cultured meat”; (ii) examining the food safety regulations for “cell-cultured meat” within the legislative frameworks of the European Union and Singapore; and (iii) providing recommendations for Vietnam to regulate “cell-cultured meat” products to ensure food safety.